Preparation: 1. Sauté lobster shells, carrot, celery, garlic, fennel, tomato paste in 2 Tablespoons olive oil over medium-high heat for five minutes to release the flavors.2. Deglaze the pan (with shells present and scraping bits at the bottom) with 1 cup sherry and 8 cups water. Add the thyme and tarragon and simmer until stock is reduced by half (about 2 hours).3. Strain the shells and vegetables from the stock and place in a new pot. Bring to a simmer and then add the raw white rice, cream, paprika, cayenne, simmer 45 minutes.4. When the rice is fully cooked, blend the mixture on high in batches. NOTE: Pureeing hot liquids can be dangerous because steam causes pressure to build inside the blender. It’s crucial to puree in batches and work from a low to a higher speed. When using the blender, I puree in two batches and return the bisque to the pot.5. Squeeze in fresh lemon juice to finish off the bisque.6. When you are ready to serve the bisque, sauté the lobster meat in 1 Tablespoon unsalted butter over medium-high heat, just until warmed through. Slice tails into the size of your choosing for serving and arrange in bisque. Serve immediately. Top the soup with the apple relish, caviar and fresh nasturtium.